It’s getting cold outside, and now it is time to find that perfect comforting winter soup. I’ve tried several chickenless noodle variations, but nothing has been as satisfying as this Chickpea Noodle Soup. Here are a few reasons why:
1.) Texture: I’ve never thought the texture of chickpeas would bring the perfect chewy bite to my soup. They are also very pantry friendly and provide a bit of heartiness to the soup. The size of the ditalini noodles, along with the chickpeas, gives the best spoon-friendly bites. I honestly love it!
2.) Flavor: This Chickpea Noodle Soup flavor captures my childhood cold day soups to the T. I was initially worried that I would never find an option that would fulfill my chicken noodle soup craving, but I was happily wrong. The Nutritional yeast sautéed brings out a lot of flavors. I also wouldn’t underestimate the power of thyme and parsley mixed in the soup. If you want even more of a chicken taste, then Orrington Farms Vegan Chicken Broth can do the trick. On occasion, when we have not had nutritional yeast available, we have used a chicken gravy mix. It’s not vegan, but the amount of chicken in this mix is minimal.
3.) Simple: I love finding recipes that the most laborious part to make is just chopping up the ingredients. This Chickpea Noodle Soup is just hands down simple and easy. Chop ingredients, add oil, add vegetables, add spices, cook, add noodles, cook, add parsley, and then eat!
4.) Variations: I love the recipe as is, but there, of course, are always things that you can add to make it taste better. One item that I love to add is potatoes! Typically, we add russet potatoes into the soup to make it a little creamier. I usually only add 1 or 2 medium russet potatoes.
If you like your soup a little more liquidy, you can always add more broth or water. We prefer it this way, and we love our food to last longer, so we add more liquid instead of downsizing on the number of items in the soup. Hearty soups are always super yummy, so make it how you like it.
The last few things that you can add are peas, corn, or even more spices to meet your taste! I’ve tried all of these things.
Here is your recipe! Let me know how you like it! Feel free to tag me on Instagram when you make the soup! 🙂 @cometothe_plantside
Chickpea Noodle Soup
6
servings10
minutes40
minutesIngredients
2 TBSP Vegetable oil
1 Onion chopped fine
4 medium Carrots peeled and sliced
3 Celery ribs sliced
Salt and Pepper
3 TBSP Nutritional Yeast or 1 packet chicken gravy mix (not Vegan)
2 TSP minced thyme or 3/4 tsp dried
2 Bay Leaves
6 Vegetable Broth
2 (15 ounce) cans chickpeas, drained and rinsed
2 ounces of Ditalini pasta (1/2 cup)
2 TBSP minced fresh parsley
- OPTIONAL INGREDIENTS
**Optional 2 cups water or broth (If you like your soup with more liquid. Add more spices if you go this route.)
1 cup Green Peas
1-2 medium russet potatoes
1 cup corn
Directions
- Add oil to large pot over medium heat until warm. Add onion, carrots, celery, and 1/4 teaspoon pepper. Cook until softened 5 to 7 minutes.
- Stir in nutritional yeast, thyme, and bay leaves and cook until fragrant (about 30 seconds).
- Stir in broth, (optional extra water or broth), and rinsed chickpeas. Bring to a boil. Reduce heat to medium low, partially covered to mix flavors (about 10 min).
- Mix in Pasta, then increase heat to medium high and boil until tender.
Discard bay leaves and stir in Parsley. Add additional seasonings and salt and pepper to taste.
Notes
- Step 2 is really important for mixing the flavors of this soup.
- Step 4 brings a lot of flavor when you add the parsley. Feel free to add additional amounts of thyme and nutritional yeast, along with the salt and pepper.
I would love to know your opinion, what would you add or change?
Thanks for checking out my site! I’m glad you are coming to the plant side! Let me know what else we should make! 🙂
